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Set cilantro yoghurt and preparation method thereof

A coagulation type, coriander technology, applied in the directions of milk preparations, dairy products, applications, etc., can solve the problems of unattractive tissue morphology, narrow choice of consumers, and inability to distribute evenly, and achieves good sensory and stability, Good solidification effect and good solidification formability

Inactive Publication Date: 2018-07-24
LINGNAN NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, most of the solidified yogurt products on the Chinese market are made of milk as raw material and fermented by adding food glue and strains to make it solid gel. The taste is mainly original, with a single variety and no characteristics. Consumers have a narrow choice
Even if other natural nutrients are added, the natural nutrients are often presented in layers and cannot be evenly distributed on all levels of the set yogurt. The whey is more precipitated and the tissue shape is not very beautiful. It is necessary to add stabilizers and enhancers. Thickener can achieve a better coagulation effect, and the taste is rough; some yogurt is added with cream, which increases the intake of cholesterol

Method used

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  • Set cilantro yoghurt and preparation method thereof
  • Set cilantro yoghurt and preparation method thereof
  • Set cilantro yoghurt and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] Embodiment 1 A kind of preparation method of set type yoghurt

[0049] 1, the preparation method of the present invention

[0050] A preparation method of coagulated parsley yogurt, comprising the following steps:

[0051] (1) Preparation of coriander juice: select fresh coriander with neat branches and leaves, emerald green, no rot and miscellaneous leaves and branches, rinse it repeatedly with tap water, then soak it in distilled water for 10 minutes, pick up and drain the water, and use alcohol-sterilized scissors Divide it into small pieces, put it into the juicer that has been washed with distilled water in advance, add distilled water according to the ratio of material to liquid 1:1, beat into a homogenate, stir evenly, first filter with 4 layers of gauze, and then filter with 8 layers of gauze, the obtained filtrate That is coriander juice;

[0052] (2) Blending and preheating: Weigh 8% whole milk powder and 7% white sugar by weight percentage, add 5% of the ab...

Embodiment 2

[0057] Embodiment 2 A kind of preparation method of set type yoghurt

[0058] A preparation method of coagulated parsley yogurt, comprising the following steps:

[0059] (1) Preparation of coriander juice: choose fresh coriander with neat branches and leaves, emerald green, no rot and miscellaneous leaves and branches, rinse it with tap water repeatedly, then soak it in distilled water for 5 minutes, pick up and drain the water, and disinfect it with alcohol Divide the scissors into small pieces, put them into the juicer that has been washed with distilled water in advance, add distilled water according to the ratio of material to liquid 1:2, beat into a homogenate, stir evenly, first filter with 4 layers of gauze, and then filter with 8 layers of gauze, the obtained The filtrate is coriander juice;

[0060] (2) Blending and preheating: Weigh 9% whole milk powder and 6% white sugar by weight percentage, add 7% of the above coriander juice and appropriate amount of distilled w...

Embodiment 3

[0065] Embodiment 3 A kind of preparation method of set type yoghurt

[0066] A preparation method of coagulated parsley yogurt, comprising the following steps:

[0067] (1) Preparation of coriander juice: choose fresh coriander with neat branches and leaves, emerald green, no rot and miscellaneous leaves and branches, rinse it with tap water repeatedly, then soak it in distilled water for 15 minutes, pick up and drain the water, and disinfect it with alcohol Divide the scissors into small pieces of 3 to 5 cm, put them into the juicer that has been washed with distilled water in advance, add distilled water according to the ratio of material to liquid 1:3, make a homogenate, stir evenly, first filter with 4 layers of gauze, and then use 8 Layer gauze is filtered, and gained filtrate is parsley juice;

[0068] (2) Blending and preheating: Weigh 10% whole milk powder and 8% white sugar by weight percentage, add 6% of the above coriander juice and appropriate amount of distilled...

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Abstract

The invention discloses set cilantro yoghurt and a preparation method thereof. The method comprises the following steps: weighing, in percentage by weight, 8-10% of whole milk powder and 4-8% of whitegranulated sugar, separately adding 1-13% of cilantro juice and distilled water, conducting uniform dissolving at 38-45 DEG C, conducting filtration through 3-5 layer of gauze so as to obtain a cilantro emulsion; performing sterilization and inoculation: heating the cilantro emulsion to 75-85 DEG C, keeping the constant temperature for 10-15 min, naturally cooling the cilantro emulsion to 38-42 DEG C, adding 6-10% of a starter culture, supplementing the above raw materials with distilled water until the sum of weight percentages reaches 100%, and conducting uniform stirring to obtain a yoghurt fermentation base material; and performing fermentation: fermenting the yoghurt fermentation base material, and conducting cooling and after-ripening to obtain the set cilantro yoghurt. According tothe method, the requirements of nutrients, taste, color and the like are taken into account, and the unique flavor of cilantro is reasonably applied. The yoghurt is smooth in surface, good in milk curd texture, unique in taste, delicious with slight sweetness and sourness, and high in lactobacillus content.

Description

technical field [0001] The invention belongs to the technical field of dairy product processing. More specifically, it relates to a set type coriander yoghurt and a preparation method thereof. Background technique [0002] As a fermented dairy product popular with consumers, yogurt has the advantages of rich nutrition, delicate taste and overcoming lactose intolerance. Its physical and chemical properties directly affect the quality of yogurt and people's acceptance of yogurt. Based on the study of plain yogurt, research on various types of yogurt such as functional yogurt and flavored yogurt has received extensive attention. [0003] Coriander is rich in nutrition. Every 100 g contains 6.9 g of carbohydrates, 20 g of protein, 5.6 mg of iron, 0.3 g of fat, 170 mg of calcium, 49 mg of phosphorus, 41 mg of vitamin C, and 3.77 mg of carotene. Its carotene content is More than 10 times that of kidney beans, tomatoes, and cucumbers, and the content of iron and calcium is also h...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/133
CPCA23C9/1307A23C9/133
Inventor 卢冬梅蔺红苹欧阳碧榕宁海鹏曾靖雅赵怡婷谢玉梅
Owner LINGNAN NORMAL UNIV
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